Wash and soak 1 cup of moong dal in water for 6-8 hours or overnight. Drain the water and tie the soaked dal in a muslin cloth. Keep it in a warm place for 8-10 hours to allow it to sprout.
Once the moong dal is sprouted, rinse it well and drain the excess water.
In a large mixing bowl, combine the sprouted moong dal, 1 finely chopped onion, 1 finely chopped tomato, 1 finely chopped cucumber, and 1 finely chopped green chili.
Add 1/4 cup of chopped coriander leaves and 1/4 cup of chopped mint leaves to the mixture.
In a small bowl, prepare the dressing by mixing 2 tablespoons of lemon juice, 1 teaspoon of chaat masala, 1/2 teaspoon of black salt, and 1/2 teaspoon of roasted cumin powder.
Pour the dressing over the moong dal mixture and mix well to combine all the ingredients.
Refrigerate the salad for 30 minutes to allow the flavors to blend.
Before serving, garnish with a few more chopped coriander leaves and enjoy!